This biscuit casserole with chili is the perfect comfort food for a cozy meal. Combining the heartiness of a rich, savory chili with the fluffy, golden-brown goodness of biscuits, this dish is a crowd-pleaser. It’s easy to make, filling, and packed with flavors that blend perfectly together. Whether you’re making it for a family dinner or a gathering with friends, this recipe is sure to impress.
Why You’ll Love This Recipe
- One-pan meal, making cleanup a breeze
- Hearty, satisfying, and perfect for feeding a crowd
- Easily customizable with different proteins and vegetables
- Great way to use up leftover chili
- A perfect balance of crispy biscuits and flavorful chili
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or turkey for a leaner option)
- Onion, diced
- Garlic, minced
- Canned diced tomatoes
- Tomato sauce
- Kidney beans, drained and rinsed
- Black beans, drained and rinsed
- Chili powder
- Cumin
- Paprika
- Salt and pepper
- Refrigerated biscuit dough
- Shredded cheddar cheese
- Green onions, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Cook the meat: In a large oven-safe skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Sauté the aromatics: Add diced onions and minced garlic to the skillet. Cook until softened.
- Prepare the chili: Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld.
- Add the biscuits: Cut the refrigerated biscuit dough into quarters and arrange on top of the chili.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
- Top with cheese: Sprinkle shredded cheddar cheese over the top and return to the oven for a few minutes until melted.
- Garnish and serve: Remove from oven, garnish with green onions, and serve hot.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Version: Replace the ground meat with extra beans or lentils.
- Spicy Kick: Add chopped jalapeños or extra chili powder.
- Cheesy Delight: Mix shredded cheese into the chili before baking.
- Tex-Mex Twist: Add corn and taco seasoning for a Mexican-inspired version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual servings in the microwave for 1-2 minutes or warm the entire dish in a 350°F oven for about 15 minutes.
- Freezing: Freeze the chili (without biscuits) for up to 2 months. When ready to eat, thaw, reheat, and top with freshly baked biscuits.
FAQs
How do I keep the biscuits from getting soggy?
Bake the casserole uncovered and ensure the chili isn’t too watery before adding the biscuits.
Can I use homemade biscuits?
Yes! Just prepare your favorite biscuit dough and use it in place of refrigerated dough.
What can I serve with this casserole?
A side salad, cornbread, or steamed vegetables pair well with this dish.
Can I make this in advance?
Yes, prepare the chili portion ahead of time and refrigerate. Add biscuits and bake when ready.
Can I use a different type of bean?
Absolutely! Pinto beans or white beans work just as well.
Can I make this in a slow cooker?
Yes, cook the chili in the slow cooker, then transfer to an oven-safe dish to bake with biscuits.
How do I make this dish healthier?
Use ground turkey, low-fat cheese, and whole wheat biscuits for a healthier option.
Can I add vegetables?
Yes! Bell peppers, corn, or zucchini are great additions.
Do I have to use a cast iron skillet?
No, any oven-safe dish will work.
Can I use frozen biscuits?
Yes, but you may need to adjust the baking time accordingly.
Conclusion
Biscuit casserole with chili is a delicious, comforting dish that is easy to prepare and customize. Whether you like it spicy, cheesy, or loaded with veggies, this recipe is sure to become a family favorite. Enjoy this hearty meal with your favorite toppings and sides for a satisfying dinner any night of the week.
PrintBiscuit Casserole with Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: American, Tex-Mex
- Diet: Vegetarian
Description
This warm and comforting casserole combines savory chili with fluffy biscuits for an easy and satisfying meal. Perfect for busy weeknights!
Ingredients
For the Chili:
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1 lb ground beef (or ground turkey)
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1 small onion (diced)
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1 bell pepper (diced)
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2 cloves garlic (minced)
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1 (15 oz) can black beans (drained and rinsed)
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1 (15 oz) can kidney beans (drained and rinsed)
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1 (15 oz) can diced tomatoes (with juice)
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1 (8 oz) can tomato sauce
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1 tbsp chili powder
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1 tsp cumin
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1/2 tsp paprika
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1/2 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1/2 cup shredded cheddar cheese (for topping)
For the Biscuits:
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1 (16 oz) can refrigerated biscuit dough (or homemade biscuit dough)
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2 tbsp butter (melted, for brushing)
Instructions
-
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Make the chili: In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
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Add onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
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Stir in black beans, kidney beans, diced tomatoes, tomato sauce, and all spices. Simmer for 10 minutes.
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Assemble the casserole: Pour the chili into the prepared baking dish.
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Prepare the biscuits: Cut each biscuit into quarters and evenly arrange them on top of the chili.
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Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
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Add cheese & finish: Sprinkle cheddar cheese over the biscuits and bake for an additional 5 minutes until melted.
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Brush with butter and serve warm!
Notes
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Use ground turkey or plant-based crumbles for a lighter version.
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Want it spicier? Add diced jalapeños or extra chili powder.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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